I just can't get turkey right!

[BanyanTree]

I am quite a decent cook and baker, but I just can't get turkey right.

I need some tips.

There will be 8 of us. If I buy a turkey the fussy lot will only go for the breast, my lot for the leg and I will be left with the scrawny wings. I think I want to go with breast.

I bought a breast from the butchers which was £££ and it took way longer to cook than advised and lunch was 2 hours late.

I had a Waitrose breast that was exact tot he minute which worked but this feels like cheating.

Please share with me your turkey success and tips.

Any ideas how to keep the legs moist, they go all dry and stringy?

I usually cook for 22 and use x2 large crowns. There’s plenty left for sandwiches next day.

I usually cook for 22 and use x2 large crowns. There’s plenty left for sandwiches next day.

Is that with the Gammon and Cranberry as well or just the crowns?

This recipe is fool proof:

Put the turkey and a stone the same size into the oven at the recommended temperature and cook until the stone is soft.

I cannot, for the life of me, see the attraction in eating these unpalatable birds

I was the same as you OP, just could not get turkey right. I tried organic farm ones from local butcher, M&S and supermarket plus whole bird and crown. Then last year I bought the Jimmy's Farm Bronze one from Costco. It comes by post on 22 December in specially insulated packaging and with detailed instructions which I followed. It was perfect! Best turkey ever.

make sure you adding the time to cook correctly.being that resting time is included in the overall cook.so if you cooking for2.half of these hour the chuck should be out sittingunder foil out of oven cooking from residual heat.
stuffing it helps moisteness.shoving loads of butter under skin.
ive heard some people turn the whole bird over half an our before bringing it out to let the juice run back into the breast but nvver tired this...
never overcook it.if a skewer I nthe thick bits comes out and it doesn't run blood your usually good to go.

I wrap mine in bacon and smother in goose fat. Always delicious and moist.

The Nigella brined turkey is super easy and absolutely transforms the meat. Really is worth it.

We're having goose this year, courtesy of DMIL, it's coming on the 23rd and I have no idea where to even start with it!!

To be fair, I did mention to DMIL I fancied Goose and bless her lovely heart she ordered one on line for us, so my own fault really. She's bringing a Goose friendly stuffing (her wirds) and red cabbage (which neither DD or me will eat) with her too when she comes on Christmas Day.

Ahhhh... beware MILs bearing goose! Mine did that, and muttered something about goose fat. I was cooking ours in a tabletop oven (long story) and as I opened the door to baste it, I had this mini tsunami of goose fat which flowed out across the counter top and over my apron!

My clothes were ruined...

You have been warned....!

Following for my first Christmas dinner at home this year

The instructions that came with ours last year was to cook upside down, then turn the right way up for the last 30 mins. (And then rest for 45 mins under towels). It came out beautifully moist.

I just put some lemon, orange, herbs and garlic up its bottom. The butcher had already put butter under the skin. Couldn't have been easier!

Turkey crown. We get ours from our butchers and it is always lovely. I cook it the night before, that means I’m not struggling for space in my oven to roast potatoes, parsnips, pigs in blankets, stuffing and it means I can put my spuds on to boil knowing lunch will be ready in about an hour and a quarter. (I always prepare all the veg on Christmas Eve too)
I prefer turkey meat cold, but if you don’t like it cold, put blistering hot plates on the table and by time the boiling hot gravy goes over it you will not be able to tell the meat is cold.

For bigger groups I would do 2 smaller birds, rather than up the size of the turkey.

Asda free range turkey: 5 years running and my super-snob friend still thinks it is from the free-range farmshop (£30 dearer).

Stuff, season, smother in blocks of butter, cover in strips of streaky bacon.

Place 2 over long lengths of foil in a + over your tray, put the turkey in the middle, pull up the ends of the foil and scrunch to create a foil bag with a fairly roomy air-pocket.

Blast on a high heat for 30 minutes, then knock the heat right back. Foil off when juices are running clear and baste every 10 minutes for the last 30 cooking time.

Replacing a turkey with 2 geese just before cooking it results in a much nicer Christmas dinner...

Don't overcook. foe some reason people cook a chicken for an hour but a turkey for 12! I do Nigella's method. A largish unstuffed turkey of around 12lb done in 2ish hours. Always juicy and I only ever use a defrosted free range turkey costing under £15.

Yes, the tough as old boots turkey is dreadful. "I cooked it for 18 hours!" comes the proud announcement. I'll have the sprouts with carrots, thanks.

Use a meat thermometer.

Take turkey. Donate elsewhere
Buy giant forerib of beef

You beat me to it

It's always seemed to me there's a reason why folk don't tend to eat the wretched, pallid stuff all year long ...

orders.booths.co.uk/
The Northern Supermarket Booths

National Deliveries for Christmas. Better than M&S. Plus they have loads of really lovely other bits and pieces which will have you going 'Wow!'.

My advice on a great Christmas dinner? Don't do turkey!
That simple.

Loads of nicer food to make a very special meal.

www.booths.co.uk/christmas-book-2017/
The beautiful Booths Christmas Book is online here too.

Hmm, any reason you couldn't brine a breast joint?

I quite fancy trying brining but we just get a breast joint as there's not many of us and no one is over keen on the darker meat.

If you email they'll send a glorious hardback version of the Booths book!

If you have a sous vide, bone the bird, and cook it slowly in the waterbath. Keeps it so very moist and tender. Beautiful, even with a cheap turkey. Makes the cooking so much easier as doesn't clog up the oven or need constant basting.